Source: dLife

Grilled swordfish steaks on top of a watercress/onion salad with sesame/vinegar dressing.

Servings

2 tsp anise seed , crushed
2 tsp ground ginger
2 tsp white pepper
0.5 tsp black pepper , freshly ground
0.25 tsp salt
0.5 tsp olive oil
24 oz swordfish steaks
4 cup fresh watercress, chopped (about 2 bunches, or spinach)
0.5 cup red onion, sliced
0.25 cup Chinese rice wine
2 tbsp low sodium soy sauce
1 tbsp fresh ginger root , minced
1 tbsp sesame oil (dark)
2 tsp cold water
1 tsp sugar
0.25 tsp black pepper , freshly ground
4 tsp toasted sesame seeds

1 Preheat grill.
2 Combine anise seeds, ginger, white and black pepper, and salt. Reserve.
3 Lightly coat olive oil on both sides of swordfish. Massage anise seed mixture onto both sides of swordfish.
4 Arrange swordfish on grill rack and cook 5 minutes per side, fish should flake easily when finished. Let rest for a few minutes.
5 Mix watercress and onion in a large bowl.
6 In a jar with a lid, mix vinegar, soy sauce, ginger, sesame oil, water, sugar, and pepper. Tightly close lid and shake until fully combined.
7 Spoon over watercress and mix gently. Move watercress on a serving platter and lay swordfish on top. Garnish with toasted sesame seeds.

Use any thick, steak fish that looks good in the market and make sure it is fresh.